Carrot Cake Without Pineapple Recipe
If you're looking for a classic carrot cake without the added sweetness of pineapple, this recipe is perfect. It's moist, flavorful, and packed with warm spices and grated carrots. The absence of pineapple keeps the flavor purely traditional, allowing the rich cream cheese frosting and carrots to shine.
Equipment
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Grater (for carrots)
- Electric mixer or hand whisk
- Baking pan (9×13-inch recommended)
- Cooling rack
- Spatula
- Piping bag (optional, for frosting)
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots about 4 medium carrots
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
- 1 cup shredded coconut
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ½ cup marshmallow cream
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal of the cake.
Mix Dry Ingredients:
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk them together to ensure they are evenly distributed.
Mix Wet Ingredients:
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add Carrots and Dry Ingredients:
- Gradually fold the dry ingredients into the wet ingredients. Mix until just combined. Stir in the grated carrots, walnuts or pecans, raisins or dried cranberries, and shredded coconut. Ensure that everything is evenly incorporated.
Bake:
- Pour the batter into the prepared baking pan, spreading it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and marshmallow cream together using an electric mixer until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract.
Frost the Cake:
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. If desired, you can use a piping bag to pipe decorative patterns on top of the frosting.
Serve:
- Slice the cake into 12-16 pieces, depending on your preferred serving size. Enjoy!